Jessica: Sorry for the late reply. I’m not very sure. Maybe you can check it out at those baking supplies shops. Mine are fresh cherries with seed. If not mistaken, the cherry season is just over. Thus, it is a bit difficult to find them in the supermarket. 😉

Hi, what would you recommend from your recipes for my toddler’s school X’mas party? I would like to prepare something that can be done the night before so that I don’t have to rush in the morning. I would like to avoid biscuits/cookies as kids are prone to cough and heatiness. Thanks vm!

Doris: To answer your question, I would like to share an excerpt from the book called “Soups for Expelling Dampness & Heat:

Q: What kind of pot should I use to make Chinese soups?
A: The material of the pot directly affects the medicinal value of the soup. The safest is always clay pot because ceramic is very stable even at high temperature and it tends to have the least chemical reaction with any ingredient. The soup also boils very evenly in a clay pot. It tastes light and it has the most therapeutic effect. Your 2nd choice would be electronic ceramic slow cooker. Other choices include stainless steel pot, vacuum cooker and pressure cooker, with their suitability for making soups in descending order.

I heard my friend that some Chinese herbs react with metal. hence is not advisable to use metal pot to brew / cook it. Because i am working mummy and I need to use thermal pot to cook dinner for daughter.
🙂

Hi, where and how do you buy those metal tips for frosting? I went to Sun Lik earlier today and the uncle told me there’s a specific number for every metal tip. Maybe you could teach me? (-:
Thanks! And your site’s a great discovery!

Sarah: Thanks for your wonderful compliment! I bought my metal tips from Phoon Huat. I have 2 Wilton tips (with round end) size 2 and 3 respectively. You can buy any size that you like depending on the end product you want. Hope it helps! 😉

Meenal: Maybe you can try oven baked fries, oven baked fish fingers and cauliflower parathas. Please note that my recipes are only recommended for toddlers 2.5 years old and above. I’m not sure about maida and nanchni as I haven’t tried it out myself. So sorry about that. 😉

Hi, I wanted to ask about wholemeal flour. Recently, I bought some organic wholemeal flour to make tortillas. My tortillas turned out fine except that it has a bit of bitter taste. May I know if the flour is not fresh or something wrong with my recipe. I put in 2 cups of wholemeal flour, 3tbs of ext virgin olive oil, salt and warm water for the tortilla n let it sit for about an hour after kneading. Please advice. Thanks.

Mummydee: Thank you for loving my site! I don’t see any problem. You can start with fresh Japanese huai san (nagaimo yam) but it may cost you double the price if you don’t mind. For dried Chinese huai san, make sure they are free from sulphur. 🙂